Chicken Noodle Soup

Ahhhhh…..there is nothing quite like the smell of soup simmering on the stove on a cold winter day – especially if you are feeling a little under the weather!

My hubby doesn't get sick very often but when he does he always wants some of my homemade chicken soup! Studies have shown that it does have healing qualities so that makes it even better!

Here is my basic recipe. I am warning you - I am not much on measuring – I just add what I like. You can make this YOUR recipe by adding what you like – so just have fun and experiment!

Ingredients:

1 Organic whole chicken

2 or 3 organic carrots – sliced

2 or 3 stalks of organic celery – sliced

1 large onion – chopped

A few cloves of Garlic – chopped

1 tsp salt (or to taste)

1/2 tsp of your favoite salt-free seasoning (optional) Or any seasoning you like (Thyme, rosemary etc.)

Black pepper to taste

Dash or two of Cayenne pepper (optional)

Approx 1/4 lb of Angel Hair Pasta OR 2 cups cooked brown rice

1 to 1/2 cups diced cooked Chicken to add at the end of cooking time

FOR CHICKEN NOODLE SOUP:

I use about 1/4 pound of Angel Hair wheat pasta (or any noodle of choice – you can even make your own noodles if you have time. Just remember to adjust your cooking time if using a thicker noodle). We prefer the subtle thinner noodles.

1. Stew whole chicken in a large stock pot – (Put chicken in pot and add enough water to almost fill your pot).

2. Bring to a boil then cover and simmer on low for about 1 hour.

OR to save time you can purchase a Rotisserie Chicken (remove almost all the meat from the chicken and set meat aside). Add bones to stock pot. Bring to a boil then cover and simmer on low for about 45 minutes.

3. Cut up veggies while chicken/bones are cooking.

4. After the chicken/bones have simmered remove them from the pot and set aside.

(At this point you might want to add some water to your stock in order to cook the veggies if it seems a little low. If you are using a rotisserie chicken and there is not enough flavor you could also add some Organic Chicken Bouillon to taste).

5, Add cut up veggies and simmer for about 1/2 hour or until veggies are done. While veggies are cooking pull chicken from the bones and set aside about 1 to 1 1/2 cups to add back to stock

6. Add Angel Hair pasta broken in smaller pieces the last 15 minutes of cooking veggies. NOTE: If using cooked rice – add at the very end of cooking time

7. Add the diced cook chicken;

8. Add a few handfuls of greens of choice (cut up in strips). I have used spinach, chard, kale or a blend.

9. Stir all and heat until greens are wilted.

Serves 6. (This will make about 3 quarts of soup. It freezes well also!)